Baking stuffing on a sheet pan ensures a high ratio of crispy edges to custardy center. If you like a more traditional pan, use whatever you have -- this recipe will yield enough for several vessels: two 9 x 13-inch casseroles, a casserole pan and a small sheet pan, a large sheet pan and a small casserole dish, etc. <br /> <br />Also, feel free to tailor the add-ins to your liking. I like a small amount of bacon, pancetta, or sausage. Celery and onion (or leeks) and sage are a must for me. I like to remove the crusts from the bread and dry out the cubes in the oven versus letting them stale on their own. A small amount of wine or Cognac adds a bit of flavor but isn't necessary. A flavorful stock and a lot of it will ensure the stuffing stays creamy in the center as it crisps on the edges. Baking the stuffing covered with foil for the first 30 minutes moreover helps ensure the center of the stuffing will not dry out. <br /> <br />To separate the brussels sprout leaves: Make a cut above the stem a little bit higher than you would normally. Then, using a paring knife, core each sprout. Then, peel away the leaves. When you reach the heart of the sprout, it will be really hard to peel anymore leaves. Stop peeling and either thinly slice the hearts or save them for a future roasting recipe.

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